Time: 1 ora
Difficulty: media

Ingredients (for 6 people):
1 kg of new potatoes
1 tuft of parsley - 200 g of mozzarella for pizza without gluten - 100 g of Parmesan Reggiano DOP grated
2 egg yolks
peanut oil
salt up
nutmeg

For the breading:
200 g of breadcrumbs gluten free
3 eggs
salt up

Procedure

Wash the potatoes and cook them in a pot with plenty of salted water until they are tender; drain, leave to cool, then remove the peel and pass the pulp to the potato masher, dropping the puree directly into a bowl.

Adjust salt,then add a grated nutmeg, the 2 egg yolks, the parmesan and the parsley, washed and finely chopped and mix well; the mixture should be soft but dry.

Beat the eggs in a bowl with a pinch of salt. Then take a spoonful of the mixture (about 40 g) and shape it until obtaining a cylinder; put in the center a few cubes of gluten-free mozzarella well drained and close carefully. Pass the croquettes first in the eggs and then in the breadcrumbs and proceed in the same way, until the mixture is finished.

Fry them in a pan with plenty of oil at 180 ° C, making them uniformly brown; drain them with a skimmer on absorbent kitchen paper, so that they lose excess oil, and serve.

Chef's advice:
if the dough should be too soft let it rest in the fridge for 1 hour.